Coffee Description
Naturally processed coffees from Papua New Guinea don't come around that often. So when we get our hands on some, we can't wait to share them with y'all. This beauty jumped out at us with its combination of complexity and crushability. We taste a bouquet of flavors, including maraschino cherry, plum, brown sugar, and baker's chocolate. We're stoked about this one, y'all. It's a real treat; don't miss it!
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Arusha
Process
Natural
Elevation
1650 masl
Region
Wahgi Valley
About Kindeng Dry Mill of Papua New Guinea
This coffee comes from the Kindeng Dry Mill in the Jikawa province in the Waghi Valley in Papua New Guinea. The valley is part of the Western Highlands Province with mountainous terrain and fertile soils. The mill is comprised of smallholder farms in the Kindeng and Arufa municipalities. The region is humid and gets regular rainfall, which is ideal for coffee cultivation. The fertile sandy loam soil provides excellent drainage and aeration for coffee growth.
The farmers hand-pick their coffee cherries at their peak ripeness and take them to the mill, where they are hand-sorted and dried. The cherries dry on raised beds and canvases for about 3-4 weeks. They are rotated several times daily to ensure uniform moisture content. Once dried, the cherries are placed into bags and stored in a cool and dry warehouse. Then, they are hulled, milled, and prepped for export.
Wahgi Valley, Papua New Guinea
PERC
In 2010, Philip Brown started Panther's Eye Roasting Co with the mission to share good times and awesome coffee. With a roaster, a bicycle, and loud tunes, Philip began building a brand one bag at a time. Soon he realized two things: the name needed to be shorter and he needed to partner with some awesome folks to help grow the company. PERC Coffee grew through community, authenticity, hard work, and the curiosity to blaze new trails.
